Egg — The egg in this recipe is used to bind the filling ingredients, making the Burek easier to mold and roll. Imgur user ParanoidFighter made this for office lunch and I have a feeling that Janice in Accounting is gonna side-eye you for this one. My fat of choice for this is clarified butter. If the dough too dry, while you are rolling brush little bit more olive oil. In a large, deep skillet, heat the olive oil over moderate heat. Repeat with the rest of the dough. How to Make Burek. 5. Fold the bottom over the meat mixture and roll into a snake shape. … Combine the spinach, onion, spices, and herbs in sauce pan and cook for 5 … Now it’s just a case of continuing to roll upwards until you get to the top. (second note to self: make “Pockets of Dough” the name of my future Puff Daddy art project). Heat a large frying pan over medium-low to medium heat and add the oil. Repeat with the second half of the dough. Please go to the Instagram Feed settings page to connect an account. Then gently start rolling starting from the corner nearest to you. Cut the roll in half and coil each roll into a snail shape. Tag your photos with #PateSmith or share them in the comments for the chance to be featured onsite! Traditional Yugoslavian Rolled Burek (Borek) Recipe. Simply roll up the dough with the filling bake. Subscribe to the latest Pâté Smith recipes delivered to your inbox! https://turkishstylecooking.com/minced-meat-borek-recipe.html This will seal it keep it closed as it fries. Place one sheet of phyllo on your work surface. In a vegetable oil-brushed springform pan or tray, place the burek in the center. In the former Yugoslavia, burek is traditionally a meat-filled pastry and can be eaten any time of the day. In this burek recipe, these baked meat rolls are shaped like snails and filled with a flavorful ground beef mixture. Amazing job! Cool completely before you continue. Product Variety: Raw Frozen: Expiration Date-18 C 1 Year: Of units In A Package: 100: Package Size: 40x29x24 Allow to fully cool. Do not make your roll too tight or too loose. Try to tuck in any open edges as you go along. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Tumblr (Opens in new window), Click to share on Reddit (Opens in new window), Click to share on Pinterest (Opens in new window), This error message is only visible to WordPress admins, How to Smoke Garlic (Smoked Garlic Recipe), Scallion Latkes with Sesame Cream (Asian Latkes), Colombian Hot Dog (Perro Caliente Colombiano) recipe, Rolani Burek (Rolled Croatian Meat Pastry), French Pain D’Epi Wheat Stalk Bread Recipe. Make spinach filling. Repeat #7 and wrap around the outside of the burek until pan is fill or the burek is at the size desired. It is often made at home where the women will sit on the ground at a very low circular table and armed with a narrow, long rolling pin, a little similar to a broomstick but thinner, roll out sheet after sheet effortlessly. Since the top corner is wet, it acts as an adhesive as you role to the end of your borek. Egg Roll Wrappers — Egg roll wrappers are a lot easier to work with than Fillo Dough, which makes rolling the Burek a breeze! One of the finest cuisines in southeastern Europe is Burek. Lay out a rectangular sheet of filo pastry and brush with the filo pastry coating. Add the parsley, garlic thyme and pepper and mix well. Then we brush the yufka with egg and start to roll. Brush with olive oil and place another sheet on the first sheet. While ground beef mixture is cooling, preheat oven to 375 F. Once cooled, lay one sheet of phyllo dough on the counter. -Continue the steps and keep adding your logs to the spiral made to form one large Borek or make each log into its own spiral to form individual spirals. Brush it with 2 egg yolks and sprinkle each piece with black and white sesame seeds. Make sure that the right and left folds remain tight as you role the dough to ensure that no filling will fall out of the borek. Keep the remaining sheets of phyllo dough covered with plastic, and work quickly to prevent it from drying out. Place a heaping 1/3 cup of meat mixture on the sheet along the long side, 2 inches from the edge. Borek could also be prepared in different shapes - layered pie, individual squares, "cigars", or triangles. Use a rolling pin to roll out the sheet to a 12x12 inch square. Cut it into large chunks and boil until fork tender. https://www.sbs.com.au/food/recipes/cheese-and-herb-pastry-borek When the meat has cooled crumble cheese and add to the meat. -Brush the log with butter and then gently roll your log into a spiral and place on a parchment lined baking sheet. Repeat #7 and wrap around the outside of the burek until pan is fill or the burek is at the size desired. How to Make This Recipe. Borek are painted with oil or butter before rolling to make light, flaky layers. Stir crumbled feta cheese and shredded mozzarella into a medium-sized bowl. Which European country will inspire your culinary journey tonight? In this way, they will not dry out while you are working with them. BRB conducting original research on this hypothesis. Turn the dough into a ball and transfer back to its bowl. Bake for 30-40 minutes or until nicely browned. Roll up the Borek: Set up a rolling station with a bowl of the feta mixture, a small bowl of water, your defrosted phyllo dough covered with a clean, damp dish towel, and a plate to place the rolls on, as you make them. Step 8: Brush with more butter or oil (or egg if desired) and place in oven. Starting from one end of the snake-shaped roll, fold the roll into itself to form a spiral shape. Add the peppers, pul biber and onions, season with salt and pepper and cook, stirring frequently, until softened, … pop culture inspired food | new posts on Monday. Transfer it into the oven and bake until it is golden brown, 30-35 minutes. Place 1 tablespoon of filling in the center of each dough … Spread half the filling on the bottom half of the dough and roll (photo #3) into a 10-inch-long (25 centimeter) roulade. Rolani Burek, Rolled Borek, Kol Boreği or Börek. Place rolled dough and ground beef pinwheel on a nonstick baking sheet and butt the end up against the edge of the pan to prevent uncoiling. Wrap with plastic wrap and put in the freezer. Beat egg and yogurt together and brush top of burek. Here we are with another Turkish borek recipe! Mix until it becomes a smooth unstick soft dough adding more flour if needed. All content copyright ©Pâté Smith, 2015. Brush sheet with some of the melted butter. Burek, also spelled börek, is a filled pastry made with flaky phyllo dough. Enjoy your borek spiral! Brown meat in pan at medium-hi heat. Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Given its international footprint, burek has been adapted to different cuisines. Drain and transfer browned meat to a medium bowl to cool. On longer side of the dough, put a line of the meat filling. Made by wrapping seasoned ground beef in long rolls of phyllo dough and then wrapping it to form a spiral, this meat-snake thing makes an amazing cross-sectional cut (note to self: make “Meat-Snake Thing” the name of my future Captain Beefheart cover band). … Easy traditional Rolani Burek, a spiraled Croatian Meat Pastry. A hint for handling phyllo dough: Be sure the dough is at room temperature before you open the box. In a vegetable oil-brushed springform pan or tray, place the burek in the center. Börek (Turkish pronunciation: ; also burek and other variants) is a family of baked filled pastries made of a thin flaky dough such as phyllo or yufka, typically filled with meat.It is found in the cuisines of Western Asia, the Balkans, the South Caucasus, the Levant, … Traditional Bosnian, Croatian, or Turkish dish? Roll the dough and place on a baking try lined with parchment paper. Burek is a pastry made of thin dough filled with meat, vegetables and spices. This homemade burek recipe is easy and fun. Start by melting your butter slowly so it doesn't scorch. If using homemade puff pastry, roll your dough out to a 12x12 inch square. Roll Borek With Feta Cheese; Weight: 100 gr. Wait for 5 minutes and add corn flour, 3 cups more flour and salt. This time it's full with feta cheese and parsley mixture and garnished black cumins. How to Make Flaky Borek With Cheese: Prepare the Dough: In a big mixing bowl add water, milk, sugar, yeast and a cup of flour. Cut the sheet of puff pastry dough into 9 equal-sized squares, each about 4x4 inches large. Step 7: Roll the pastry sheet up to form a long tube enclosing the meat mixture, then twist the tube into a ‘snail shell’ spiral. Gently roll up the meat filling in the filo pastry sheet until you’ve formed a snake-shaped roll. Sauté the onion until soft, and then add the ground beef, allspice, paprika, salt, and pepper to taste. On the edge of the short end of the rectangular sheet of filo pastry, scoop a thin line of meat filling. Repeat three more times with the remaining ingredients. Place one triangle of yufka dough on a work surface with the longer edge facing you, and brush with … Continue until you've used all the ground beef. Place rolled dough and ground beef pinwheel on a nonstick baking sheet Bake in a preheated oven 15 to 20 minutes or until just golden. Bake in the oven for about 30 minutes, until the borek has turned golden brown and crispy. Using your fingers, gently roll the pastry away from you toward the point of the triangle. Share “Turkish Water Borek ... Cover the portions with a damp towel and, working in batches, roll them out using a rolling pin or pasta machine to about 1/8-inch thickness. Get our cookbook, free, when you sign up for our newsletter. Cook until the meat is crumbly but not dry. Roll from the broad edge to the narrow edge, Place the rolled yufka in the middle of the greased baking pan as a spiral, Roll remaining balls in the same way and place into the pan, continueing the spiral, For topping in a bowl combine yogurt, vegetable oil and sugar together and mix well, Brush the top of the borek with the mixture, Since its creation, burek has become a very popular dish in North Africa, the Balkans, and even Southern Slavic countries. Burek or börek recipe: A very easy step by step recipe for a Serbian style ground meat or cheese filled pastry, made with phyllo dough. In Slavic cuisines, burek is typically rolled into individual pinwheel-shaped pastries and can be found in bakeries and dedicated burek stores where it is often sold with yogurt. Cut the roll in half and coil each roll into a snail shape. Start rolling your borek beginning with the bottom corner of the dough. Starting from one end of the snake-shaped roll, fold the roll into itself to form a spiral shape. You can do this recipe also with 4 … Sign Up Today! Slice the borek evenly as desired. As with paçanga böreği, we fold the flat end over the top of the cheese, fold in the edges and brush the pointed end with egg mixture. To make these wonderful Turkish pastries, we start off with 'yufka'. It is believed that burek originated from what is now ​Turkey in the old Ottoman Empire. Borek is a traditional Turkish pastry made with phyllo dough and usually stuffed with cheese, although there are many other filling variations such as spinach, ground meat, veggies and herbs. (Nutrition information is calculated using an ingredient database and should be considered an estimate. Let roulades cool in the freezer for 1-2 hours. This popular dish can be enjoyed with a … Whichever spelling or geographical origins you let it claim, this phyllo dough meat pastry is delicious and visually very cool. Look at all those layers and pockets of dough! Brush with additional butter. Brush again, thin layer of olive oil. Fold the bottom over the meat mixture and roll into a snake shape. If you want to expand your culinary horizon then is definitely worth trying. Brush the borek with the soy milk mixture and sprinkle with black cumin and sesame seeds. Her recipes range from Grandma’s favorites to the latest food trends. http://www.gingerandolives.wordpress.com(Recipe will be published soon) It will be quite large roll, do not worry, this is how it should be. Making 'Yufka' - the dough at home. I used a cultured butter, which lent a nice lactic tang to the wrapping. When you get to the end, wet the inside of the point of the triangle and stick it to the roll. That’s The First Sigara Böreği (Cheese Roll… 1 medium yellow onion, peeled and chopped, Salt and freshly ground black pepper, to taste, 1 box phyllo pastry sheet (12 inches x 17 inches). They can be served as an entree or be made into smaller versions for appetizers. Place the sheets of dough on a large cookie sheet and cover them with plastic wrap and then a heavy towel. Made this at home? -Carefully roll the dough up to make a long log. Then cut it into pieces like a cake or a pizza. To make potato filling: Wash and peel the potato. Some popular fillings are ground beef or lamb, feta, spinach, and parsley. Work fast for best results and do not have the butter too hot when brushing the dough.Recipe Source: The Frugal Gourmet On Our Immigrant Ancestors by Jeff Smith (Wm Morrow)Reprinted with permission. All rights reserved. A friend who spent some time in Croatia also told me that this is the best late night snack. Let it settle and cool for about 10 Minutes. ), The 10 Most Popular Spices in Turkish Cuisine, German Stuffed Cabbage Rolls (Kohlrouladen), Stuffed Peppers With Ground Beef and Rice, Balkan Feta-Cream Cheese Pie (Burek sa Sirom). 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